Sourdough bread Recipe

Ingredients
for
people

Strong white bread flour : 500 g

Water : 250 ml

Brown sugar : 10 g

Fine salt : 3 pinch(es)

Sourdough starter : 300 g

Method

1

Preheat the oven to 220'C.

2

Place all of the ingredients in a large bowl and bring together by hand. Once coming together, transfer to a lightly floured surface and knead for 10 to 12 minutes until stretchy in consistency and light in colour.

3

Place the dough back in the bowl, cover and leave to prove in a warm place for up to 2 and a half hours. As sourdough is a very wet mixture it will take a lot longer to prove than breads making using yeast.

4

Once the dough has fully risen, place it back onto the surface and knock it back. Place in a baking tin and bake for 35-40 minutes.

Chef's tip

«After your bread class at L'atelier des Chefs, you will be given a sourdough starter. Incorporate it into your next batch of bread and reserve a little of the new dough to keep your starter going.»